We began in 1997 with a basic field roast recipe. Grains, vegetables and spices, a little lemon juice, cider vinegar or red wine mixed into a dough, formed by netting and steamed to perfection in a kettle. From this first loaf of netted grain meat, we created all of our other products; the first being a stuffed roast whose rich stuffing was the predecessor of our beloved Sausage links and grinds.